We recently returned from renting a cottage on Cape Cod and it was sensational. Never having rented a summer home before we weren’t sure about what to expect but were surprisingly pleased. The cost was significantly less than a hotel. We had a kitchen. And most importantly, we didn’t feel like we were on someone else’s schedule. Breakfast was served whenever we felt like eating and we didn’t have to concern ourselves with anyone knocking on the door to clean the room. Little things I know, but they mean a lot when you want to relax. And relax we did.
During our stay we made plenty of pink lemonade and frozen chocolate cream. How summery is that? Both are incredibly easy to make and the best part is that you don’t need a machine to make the frozen pops.
I can’t recommend a Cape Cod vacation highly enough. There is much to do – especially if you’re willing to drive out to the National Sea Shore. There are plenty of places to stay and while we’re not campers, there are plenty of camp grounds available. And if you like retro this is the place to be. Almost nothing has been touched including the drive-in from 1957.
There are also great opportunities for walking, hiking, boating, antiquing, kayaking, beach-going, island-hopping (here and here), photographing, painting, shopping and eating. Boy did we ever eat. I don’t think I’ve eaten so much fish in my life – especially here. And the dessert? This place pours freshly cut blueberries and strawberries over their homemade ice cream and piles on the homemade whipped cream. On our way out we discovered a fantastic new patisserie. The cream puffs are wonderful.
We’ve decided that our vacation isn’t over. We going to gobble up every bit of summer imaginable and it starts with pink lemonade and frozen chocolate cream. Won’t you join us?
Pink Lemonade (from Ina Garten)
1 cup freshly squeezed lemon juice (5-6 lemons)
1/2 c. to 3/4 c. superfine sugar (to taste)
1 c crushed ice
4 c water
2 tsp. grenadine
Mix ingredients in a blender and pour.
Frozen Chocolate Cream Pops
15 g valrohna cocoa powder
100 ml (about 1/3 c.) heavy cream
100 g sugar
1 tsp. vanilla
250 g Greek-style (thick) yogurt*
150 ml (about 1/2 c.) local heavy cream
1 tsp. vanilla
2 tbs. sugar
150 g good quality melted dark chocolate (add more or less depending upon how dark you’d like it to be)
extra shaved or finely chopped dark chocolate (as much as you prefer to mix in)
Heat the 1/3 c. heavy cream, 100 g. sugar and the cocoa powder over low heat stirring until sugar is dissolved. Mix in 1 tsp. vanilla. Cool.
Melt the chocolate and cool.
Mix together the chocolate syrup, the melted chocolate and the yogurt. Set aside.
In a stand mixer fitted with the whisk attachment, whisk heavy cream, vanilla, and sugar to medium peaks to form a Chantilly cream.
Fold Chantilly cream into the chocolate yogurt mixture. Fold in the shaved chocolate.
Fill Popsicle trays and insert wooden Popsicle sticks. Freeze overnight. Once frozen, loosen by placing ice pop container in warm water.
So tell me, what are you doing this summer? Any holidays or day trips planned? By the way, if you want to see more images of Cape Cod or if you love hydrangeas, check out my other blog, Fresh Home and Garden here.